Enchilada Casserole with Quick Mole Sauce

Ingredients

• 2  ancho chiles dried
• 1.5 cups beef carnitas chopped
• 0.5 ounce mexican chocolate chopped (such as Abuelita)
• 2 tablespoons pumpkinseed kernels salted
• 12 6-inch corn tortillas ()
• 2  garlic cloves minced
• 0.1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cumin 
• 1 cup less-sodium beef broth 
• 1 teaspoon olive oil 
• 0.5 cup onion chopped
• 4 ounces plantains black soft ()
• 1.3 ounces queso fresco 
• 0.8 teaspoon salt 
• 2 tablespoons cherries dried sweet
• 1 cup water 
• 1 cup water boiling

Equipment

• bowl
• frying pan
• oven
• blender
• baking pan

Directions

1. To prepare mole, heat a large skillet over medium-high heat.
2. Add chiles, and cook 2 minutes on each side or until fragrant.
3. Combine chiles and 1 cup boiling water in a small bowl; cover and let stand 10 minutes.
4. Remove chiles from liquid, reserving liquid.
5. Remove and discard stems and seeds from chiles. Set chiles and soaking liquid aside.
6. Heat oil in pan over medium-high heat.
7. Add plantains; saut 2 minutes.
8. Add onion and the next 4 ingredients (through garlic); saut for 5 minutes. Stir in chiles, soaking liquid, broth, cherries, and pumpkinseed kernels; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
9. Remove from heat.
10. Add chocolate, stirring until chocolate melts.
11. Transfer mixture to a blender, and add 1 cup water. Process until smooth.
12. Preheat oven to 35
13. Spread 1 cup mole in bottom of a 13 x 9-inch baking dish lightly coated with cooking spray. Arrange 6 tortillas over mole; top with Beef Carnitas. Arrange remaining tortillas over Beef Carnitas.
14. Spread remaining sauce over tortillas; sprinkle with queso fresco.
15. Bake at 350 for 30 minutes or until cheese begins to melt and casserole is thoroughly heated.